Potato Carrot & Pea Sabzi Recipe – Easy Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Potato Carrot & Pea Sabzi Recipe – Easy Indian Vegetable Curry

Hey everyone! If you’re looking for a comforting, flavorful, and super easy Indian vegetable curry, you’ve come to the right place. This Potato Carrot & Pea Sabzi (sabzi just means vegetable dish!) is a staple in many Indian homes, and for good reason. It’s simple to make, packed with nutrients, and tastes absolutely delicious with roti, paratha, or even a simple bowl of dal-rice. I remember making this for the first time when I was just starting to learn to cook – it felt like a real accomplishment!

Why You’ll Love This Recipe

This sabzi is a winner for so many reasons. It’s quick – ready in under 30 minutes! It uses everyday ingredients you probably already have in your pantry. Plus, it’s incredibly versatile. It’s a fantastic way to get your veggies in, and it’s a guaranteed crowd-pleaser, even with picky eaters. Honestly, it’s the kind of dish that just feels like a warm hug on a plate.

Ingredients

Here’s what you’ll need to make this delightful sabzi:

• 1.5 cups peeled and chopped potatoes
• 1 cup peeled and chopped carrots
• 0.75 cup green peas
• 1 teaspoon cumin seeds
• 1 teaspoon finely chopped ginger
• 0.5-1 teaspoon finely chopped green chilies (adjust to your spice preference!)
• 1 pinch asafoetida (hing)
• 2 tablespoons oil
• 1-2 tablespoons chopped coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients. Potatoes and carrots are the stars, providing a lovely sweetness and texture. Green peas add a pop of freshness and color.

Now, about that asafoetida, or hing! Don’t skip it if you can help it. It has a really unique, pungent aroma when raw, but it transforms into something wonderfully savory when cooked. It’s fantastic for digestion – a little goes a long way! My grandmother always said a pinch of hing in any lentil or vegetable dish helps avoid bloating.

You can definitely play around with the vegetables too! Cauliflower, beans, or even bell peppers would be lovely additions. In some regions of India, people add small cubes of paneer (Indian cheese) for extra protein. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and peel your potatoes and carrots. Then, chop them into small, bite-sized cubes. Finely chop the ginger and green chilies – be careful with those chilies!
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the oil!
3. Add the chopped ginger and green chilies to the cooker. Sauté for about 20 seconds, until fragrant.
4. Now, add the potatoes, carrots, green peas, and that pinch of asafoetida. Sauté for 2-3 minutes on low heat, stirring occasionally. This helps the flavors meld together.
5. Add salt to taste and 3 tablespoons of water. Give everything a good mix, ensuring the vegetables are coated in the spices.
6. Close the lid of the pressure cooker and cook for 2-3 whistles, or until the vegetables are tender. Once cooked, let the pressure release naturally – don’t force it!
7. If there’s any excess water remaining, simmer the sabzi for a minute or two to evaporate it.
8. Finally, garnish with fresh coriander leaves. And that’s it!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a larger batch, cook it in two batches.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) at the end.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take longer, about 20-25 minutes, and you may need to add more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free.
• Spice Level: Adjust the amount of green chilies to control the spice level. My husband likes it extra spicy, so I often add a little more for him.
• Festival Adaptation: This sabzi is perfect as a simple side dish during small pujas or festivals. It’s considered satvik (pure) and is often offered as prasad (a religious offering).

Serving Suggestions

This Potato Carrot & Pea Sabzi is incredibly versatile. Serve it hot with:

• Roti or paratha (Indian flatbreads)
• Steamed rice and dal (lentils)
• As a side dish with your favorite Indian main course

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. Can I make this sabzi ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors have time to develop.

2. What is asafoetida (hing) and can I skip it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. It also aids digestion. While you can skip it, it really does enhance the flavor, so I recommend using it if possible.

3. Can I use frozen peas in this recipe?

Absolutely! Frozen peas work perfectly fine. No need to thaw them beforehand – just add them directly to the pressure cooker.

4. What kind of oil is best for making this sabzi?

You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. Mustard oil is also a popular choice in some regions of India, but it has a stronger flavor.

5. My sabzi is too watery, how do I fix it?

Simply simmer the sabzi uncovered for a few minutes to allow the excess water to evaporate. You can also mash a few of the potatoes to help thicken the sauce.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!